Menu: Lunch: Pizza Hut Buffet Dinner: Golden Corral Buffet
Happy Black Friday! I think it only makes sense that the day after the holiday of gluttony is the day for spending more than you ought to on stuff you most likely don’t need and won’t use. Ok… so I’m not much of a spender and even less of a shopper. My husband is just the opposite. So you can guess who got up early to shop and who stayed in bed… We are currently is the lovely southern small town of Fitzgerald, GA, known for its wild chickens. No, I’m not kidding. There are wild chickens running around everywhere here (and crowing at 5am).
As you might guess, I’m not cooking for the boys today. In fact, I’m not cooking for anyone. We’re at my in-laws this Thanksgiving, and my in-laws are big fans of going out to eat, especially when it includes a buffet. So this afternoon we’ll be hitting the stores (again… sigh) in search of “awesome deals” and then hitting the buffet. The only cooking I will have done this holiday is the enormous pile of mashed potatoes and the gallon of gravy. I didn’t even make my signature pies this year. While I love to cook all sorts of things, desserts are probably my first love in cooking. Maybe because I have such a sweet tooth… Instead the role of pie maker in my family fell to my sister this year. My sister is an excellent and creative cook, and I was sure desserts for my family were in good hands. I even handed over my pie crust recipe. Not really much of a secret as it’s based on Emeril’s recipe (only based on, I can’t help but try to improve on everything). The great secret in perfect pie crust making isn’t really as much in the recipe as it is in how you make it, and this is where even the best cooks get frustrated. The two keys are keep it cold, and don’t mess with it more than absolutely necessary. So, here is how I make my pie crusts.
Sweet Pie Crust
Makes 2 9-inch crusts
2 cups of Flour*
¼ tsp Salt
1 ½ tsp Sugar
½ cup Vegetable Shortening**
½ cup Butter **
½ cup Ice Water
Refrigerate both the butter and the shortening overnight; do not remove until you’re ready to make the crust). Mix the flour, sugar and salt. Put butter and flour mixture into the food processor and pulse until the mixture is coarse crumbs. Do not over process. Put crumbs into a mixing bowl. Mix in 3 tablespoons of cold water with your hands. Add more water as necessary until dough just begins to come together. Form two equal-sized disks, and cover tightly with plastic wrap and refrigerate for at least 30 minutes. Roll out the crust on a lightly floured surface until its 1/8 inch thick.
* Do not sift flour before measuring
** For a crisper, more buttery crust, use 1 cup of butter rather than ½ shortening and ½ cup butter